Apple Cyser Mead Recipe
Cyser mead can be a better choice for you if you love sweet alcoholic drinks with a twist of Apple. It has been popular since ancient times and it is still enjoyed all over the world today as an alternative to beer, wine, and other spirits.
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Servings: 2 people
Calories: 126kcal
Equipment
- 1 Gallon Jug
Ingredients
- Yeast a crucial ingredient responsible for the fermentation process, converting sugars into alcohol and carbon dioxide, adding complexity and character to the beverage, and determining its final flavor and aroma.
- 2 to 4 cups of honey a natural and sweet ingredient that serves as the primary source of fermentable sugars, adding sweetness and depth of flavor to the final product, and acting as food for the yeast during fermentation.
- 2 Basic Starter Kits providing all the necessary equipment and ingredients to begin the fermentation process, including vessels, airlocks, and instructions, ensuring a successful and convenient brewing experience.
- 2 gallons of apple cider a flavorful and refreshing beverage made from pressed apples, providing the base liquid for the fermentation process, imparting fruity and tart notes, and contributing to the overall taste profile of the finished product.
Instructions
- Bring the honey and apple cider to a simmer on the stove, stirring continuously until the honey is fully dissolved. Allow it to cool until it reaches a temperature of 90°F — any hotter may cause the yeast to die! Once cooled, add your wine yeast or beer bag, then give everything a good shake for around 30 seconds.
- Once the mixture is ready, pour it into a clean glass gallon carboy and attach the airlock. Place the stopper into the top of the bottle's neck and fill up the airlock with water. The fermentation process will start within 24 to 48 hours - you'll know when it's done as bubbling in the airlock slows down significantly. On average, the fermentation process should take around 7 days; however, it could last up to two weeks.
- To check if the cyser is ready, you can taste-test it for sweetness. Keep fermentation going until you reach your desired level of dryness and alcohol content. Put your fermenting mead in a warm and dark place to get the best results.
- Once the bubbling has slowed down significantly, it's time to get rid of the lees (the sediment that has settled at the bottom of your carboy) and prepare your cyser for consumption! To ensure there are no yeasty particles in our drink, we will use cold to force any remaining particles to the bottom of our container. Place the cyser in the refrigerator for a minimum of two days and watch as the cold pushes any last yeasty bits down to the bottom.
- Once this is done, we can filter (or 'rack') our mead by pouring it out of the lees and into another container. To make sure there are no off-flavors in our cyser, we can also use a clarifying agent that binds to small particles and makes the mead sparkling clear. Every Brewsy kit comes with a clarifying agent to make sure your wine is perfect!
Notes
- For added flavor complexity, you can add spices like cinnamon or nutmeg to your recipe.
- To add sweetness, try adding a bit of sugar syrup or honey after fermentation is complete.
- To ensure the best possible results, use a hydrometer to measure the alcohol content of your Apple Cyser mead before bottling.
- If you want a clear beverage, filter your mead through a fine mesh filter before bottling.
- For added carbonation, add priming sugar to the bottles before corking and then store them at room temperature for several weeks until the desired level of carbonation is achieved.